HORS D’OEUVRES
Smoked
Hardwood Smoked Carnitas On Rosti
Green Apple Salad

Toasted Flatbread
Soy Marinated Cedar Smoked Salmon

Lightly Smoked Tomato Cheesecake
Bull’s Blood

Champagne, Gosset “Excellence”  Brut NV

HOLIDAY DINNER 2008
WINTER PRESERVATION
Confit and Pickled

White Mackerel
Baby Iceberg, Flat Parsley
Pickled Baby Carrot & Turnip, Garlic Pudding
Miso-Cured Egg Yolk, Chervil

Torrontés, Deneza Salta Argentina 2006
~
Cured
Chestnut Velouté
Pumpkin Oil, Chestnut Flan
Kurobuta Pork Belly
Roasted Chestnut, Bull’s Blood

Chardonnay, Walter Hansel Winery
“Cahill Lane Vineyard” 2006
~
Preserved/Canning
Fois Gras Royale
Sweet Corn, Saffron Apple Chutney
Ginger, Apple Chip, Duck Confit Wonton

Tokaji, Château Henye “Prince Tamas”
Aszú 5 Puttonyos 2000
~
Distilled and Frozen

Roots
Carrot Sorbet – Carrot Purée

Parsley Sorbet – Parsley Purée
Beet Sorbet – Beet Purée
Sous-Vide
Turbot with Parsnip Mash
Red Wine Poached Quince
Thyme and Lime Butter Reduction
Puligny-Montrachet, Louis Latour
“Les Folatières” 1er Cru 2001
~
Marinade
Chined Noisette of Venison
Acorn Squash Bread Pudding, Brussels Sprouts
Chanterelle Mushroom, Pancetta, Walnut Oil

Château Latour Pauillac 1988

Échézeaux
Domaine de la Romanée-Conti 1990

Dessert Station
Chocolate & Frangelico Soufflé
Cheese Cake Soufflé with Brandied Cherries
Warm Ginger Bread Pudding with Egg Nog
ENO Cheese and Chocolate
Croquembouche
Christmas Stollen, English Christmas Pudding
Crêpe Station with Cherries
Mango Foster and Dark Chocolate

Digestifs Station
Port, Barao de Villar Colheita 1963
Sauternes, Château Guiraud 2001
Cognac, Montifaud VSOP Petite Champagne
Rum, El Dorado Finest Demerara 15 Year Old Guyana
Tequila, Cuervo “Reserva de la Familia”

Café / Thé / Infusions